The Effects of Kiwi Ice Cream Development as A Healthy Alternative Food
DOI:
https://doi.org/10.64960/srimedj.v40i5.266947Keywords:
kiwi, milk, ice creamAbstract
Background and Objective: Kiwi is a highly nutritious fruit, rich in vitamin C, dietary fiber, and antioxidants. It offers health benefits by boosting the immune system and preventing cellular degeneration. Developing kiwi into a health food product in the form of ice cream could serve as a beneficial alternative for individuals with health concerns. Therefore, the objective of this study is to investigate the effects of kiwi ice cream development as a healthy food alternative.
Methods: This study is an experimental study. The researcher developed kiwi into a health product in the form of kiwi ice cream. Then, 30 healthy volunteers participated in the experiment using a blind test method to compare the developed kiwi ice cream with a control formula. Taste acceptance was evaluated using three types of questionnaires: the 9-point hedonic scale, a descriptive evaluation form, and a labeled scale evaluation form. The questionnaires were content-validated by experts (index of item objective congruence [IOC] ranging from 0.67 to 1.00) and showed good reliability (with a Cronbach’s alpha of 0.87). The data were analyzed using paired t-test statistics with the significance level set at p < 0.05.
Results: Sensory acceptance evaluation using the 9-point hedonic scale revealed that the developed kiwi ice cream showed no significant difference in appearance compared to the control formula (p = 0.209). However, it scored significantly lower in aroma, taste, texture, and overall liking (p < 0.05). In the descriptive evaluation, there were no significant differences between the kiwi ice cream and the control in terms of appearance, color, aroma, taste, and texture (p = 0.107, p = 0.625, p = 0.831, p = 0.107 and p = 0.102, respectively). According to the labeled scale evaluation, the kiwi ice cream had significantly lower scores in sweetness, creaminess, and intensity (p < 0.05), but showed no significant difference in fragrance and stickiness (p = 0.769 and p = 0.489, respectively). Therefore, the developed kiwi ice cream differs from the control in aroma, taste, sweetness, creaminess, intensity, texture, and overall preference—falling within the range of “slightly liked”. This suggests that although kiwi ice cream was not rated as highly as the control, it remains within an acceptable range, particularly for health-conscious consumers seeking alternative food options.
Conclusion: The developed kiwi ice cream has potential as a health food product; however, the formulation should be refined in terms of sweetness, greasiness, and extreme flavor to enhance consumer taste acceptance.
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